Description
Tender, juicy chicken thighs (or breasts) marinated in a sweet-savory blend of teriyaki, pineapple juice and ginger, then grilled alongside caramelized pineapple rings for a tropical twist. Finished with sesame seeds and green onions, this dish brings island flavors straight to your backyard.
Ingredients
Main
4 boneless, skinless chicken thighs or breasts
1 cup teriyaki sauce
½ cup pineapple juice
¼ cup soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon sesame oil
1 fresh pineapple, sliced into rings
Garnish (optional)
sesame seeds
sliced green onions
Instructions
In a medium bowl whisk together the teriyaki sauce, pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger and sesame oil until the sugar dissolves and the mixture is smooth.
Place the chicken in a resealable plastic bag or a shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least two hours, or up to overnight, to allow the flavors to infuse.
Preheat your grill to medium-high. Remove the chicken from the marinade, reserving the liquid for basting, and shake off any excess.
Grill the chicken for six to seven minutes per side, basting occasionally with the reserved marinade, until it reaches an internal temperature of 165°F (74°C) and has a nice char.
While the chicken cooks, place the pineapple rings on the grill and cook for two to three minutes per side, until grill marks appear and the fruit is lightly caramelized.
Discard any remaining marinade that contacted the raw chicken. Transfer the grilled chicken and pineapple to a serving platter.
Sprinkle with sesame seeds and sliced green onions before serving.
Notes
For even deeper flavor, char the chicken over direct heat then finish it over indirect heat to avoid flare-ups. If you prefer a thicker glaze, simmer the reserved marinade on the stovetop until reduced by half before using it to baste. Leftover chicken makes a great filling for tacos, salads or sandwiches.